If you’re a fan of classic movies, you may have heard of “The Egg and I,” the 1947 Fred MacMurray/Claudette Colbert flick about an urban couple trying to make a living as egg ranchers.

The film, which helped spawn eight feature films on secondary characters Ma and Pa Kettle, was based on Betty MacDonald’s 1945 memoir of her life helping her hubby raise chickens in the wilderness of Washington State.

In 1987, when Rayno and Patty Seaser were searching for a name for the daytime-only restaurant they wanted to launch, they found the perfect moniker in MacDonald’s book.

The chain, which first opened in Fort Collins, Colorado, arrived in Brevard on Feb. 2, 2015, when general manager and managing partner Jeff Kennedy of Indialantic and his staff opened The Egg and I on Wickham Road in Melbourne near Lake Washington.

Answer: I'm a true Floridian, born in Fort Lauderdale, and I have lived in Indialantic for over 30 years. My family relocated to Indialantic when I was a kid due to my father’s work. I am one of five kids. None of my siblings are in the restaurant industry.

Q: How did you get into the restaurant business?

A: I started working in restaurants at the age of 16 as a dishwasher for the Chart House and never left the industry, working every position from dish to management. It wasn't until I was attending UCF studying for a hospitality management degree that I truly realized how deep was my passion for culinary.

From graduation, I worked for three years at Universal Studios in the culinary side of Universal’s many restaurants. From there, I moved back to Melbourne and worked as kitchen manager for a few different concepts, including Chili's in Palm Bay and River Rocks in Rockledge.

In 2015, I was hired on as general manager of The Egg and I in Melbourne, with my main focus continuing to be food quality, execution and culinary operations.

A: The Egg and I would best be described as an upper scale breakfast and lunch concept with the warm feel and comfort of a mom-and-pop’s. Our commitment is to provide the friendliest service and most delicious breakfast in the cleanest environment.

Q: Signature dish?

A: While we have many signature dishes that stand out from normal breakfast places, our most popular is our delicious spinach, bacon and mushroom omelet topped with Swiss cheese and a creamy hollandaise sauce.

That’s followed closely by our Bacon Avocado Scramble.

Q: What must first-time visitors try?

A: First-time guests will have to try our strawberry and banana waffle, topped with whipped cream and crushed walnuts and served with eggs cooked to your liking and choice of fresh-cooked bacon, pork sausage or turkey sausage.

If that is too heavy on the sweetness scale for you, then try our Hiker's Benedict. It’s one of five Egg Benedicts we serve, the Hikers comes with sautéed ham, asparagus, crimini mushrooms and roasted tomatoes, topped with a creamy hollandaise sauce and fresh-cooked bacon.

Q: Family?

A: My only son, Cristian, just turned 10 years old.

Q: Words that describe you?

A: My peers would describe me with as being passionate and truly loving my job. I bring that to the table every day. I have a strong work ethic. Not a day goes by that the guests won’t see me working beside my employees.

Although I am by the book and hold high standards, I also try to be as fair as possible and treat my employees with the respect they deserve. It is a fun, lively environment at The Egg and I, but my employees also know that I never turn down a coaching moment.

The Egg and I

Of note: The Egg and I’s special limited time menu, offered four times a year in addition to the regular menu, features seasonal specials. Currently, Winter Wonders limited time offer menu includes options such as the Cinnamon Chip Waffle Breakfast, a Winter Hash topped with a chipotle tomato hollandaise sauce and the succulent Bananas Foster French Toast.

The restaurant has a meeting room available for private breakfasts and lunches for clubs, business meetings or birthdays. The room is available on a first-come, first-serve basis through reservations.

The health conscious should note that The Egg and I cooks without frying and has gluten-free options.

As for the younger crowd, the kids’ menu includes fun stuff such as Ali Baba Pancakes.